Name: Wild garlic and cheese scones
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: British
Ingredients: 350g self-raising flour plus extra for dusting; 1 tsp baking powder; 80g salted butter chilled and diced, plus extra to serve; 150g mature cheddar coarsely grated; 30g wild garlic leaves washed and chopped; 175ml-200ml milk plus extra for brushing

350g self-raising flour
plus extra for dusting
1 tsp baking powder
80g salted butter
chilled and diced, plus extra to serve
150g mature cheddar
coarsely grated
30g wild garlic leaves
washed and chopped
175ml-200ml milk
plus extra for brushing

Method

step 1
Heat the oven to 220C/200C fan/gas 7 and put in a baking tray to heat up. Mix the flour, baking powder and ½ tsp of salt in a large bowl. Add the butter then rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. Mix in 125g of the cheese and all the wild garlic. Gradually stir in just enough milk to make a soft dough.
step 2
Lightly flour a worksurface, then turn out the dough and gently pat into a 3cm-deep circle. Lift onto a large piece of baking paper. Use a knife to score the top deeply into 6-8 wedges (but don’t go all the way through) then brush with milk. Scatter with the remaining cheese then take the hot baking tray out of the oven and carefully slide the scone and its baking paper on top. Bake for 25 mins until risen and deep golden. Leave to cool a little before serving with salted butter for spreading.